Forever salmon and prawn paella

Stage 1

• 30ml extra virgin olive oil
• 30g brown onion, finely chopped
• 1 small clove of garlic, crushed
• 3-4 stalks of fresh thyme
• 150g Arborio rice
• 70ml dry white wine
• 1lt fish stock

Stage 2

• 30g red capsicum, diced
• 30g yellow capsicum, diced
• 12 red cherry tomatoes, cut in half
• ½ tbsp smoked paprika
• 1/3 tsp cayenne pepper
• ¼ tbsp turmeric

Stage 3

• 6-8 MSC certified whole prawns, peeled, keeping head and tail attached
• 130g Tassal ASC certified salmon fillets, diced large
• 50g edamame beans

Garnish

• 15g curly parsley, finely chopped
• 10ml lemon juice
• 3g dill, finely chopped
• Salt and pepper to taste

Look for the blue and green labels on your seafood to ensure we have a future full of fish. Find out more about the difference between farmed and wild seafood.

Stage 1

• Start by putting a paella pan onto medium heat
• Add olive oil, onion, garlic and stalks of thyme to pan until they gain a light colouring
• Remove the thyme stalks, then add rice and stir for 2-3 minutes before adding the
  white wine
• Let wine simmer and evaporate completely before adding 500ml of fish stock
• Let this simmer until reduced.

Stage 2

• Add an additional 300ml of fish stock, and all second stage ingredients
• Stir through while adding and then let simmer until fish stock is reduced. can be added to the pan.

Stage 3

• Finally, add remaining fish stock, prawns, diced salmon and edamame beans
• Turn off heat and let the residual temperature from the pan cook the final ingredients for a couple of minutes.

Garnish

• Finish off by garnishing with parsley, dill and lemon juice
• Add salt and pepper to taste, then serve.

Recipe by Markella Koutalidi – Executive Chef, Mures Tasmania